Pages

Thursday, March 14, 2013

Dinner in Bed

Dinner in Bed

Isn’t there just something so marvelous about breakfast in bed? Maybe
it’s the warm sheets…. Or perhaps it’s the softness of the pillows propping up
your back as you nosh on something warm and cozy? Maybe you’re lucky enough to
have someone deliver that deliciousness right to your nightstand. Now THAT is
love.

Well I do have a
confession… In the spirit of self-love and something I like to call “soft
mornings” (mornings that don’t involve jumping out of bed and rushing off to
work) I eat breakfast in bed almost every morning… Only rarely do I venture so
far as to eat on the windowsill of my enormous French windows overlooking the
early morning bustling streets of the UWS. But when I’m dining alone and
feeling particularly cozy, not only will I eat breakfast in bed, but I will
return to my abode and happily eat dinner in bed too.

Hence last Monday night
after a busy day around the city, I decided to make a quick dinner of thai
inspired carrot soup paired with an open faced sandwich topped with a creamy
egg. It took but 10 minutes from fridge to bed. So simple and yet as I sat in
bed the warmth of the blankets slowly encapsulating my body paired perfectly
with the last remnants of the creamy egg dissolving upon my palette. Some pair
meals with wine, but the spirit of this meal can be best enjoyed with an
atmosphere involving pillows, sheets and, in my case, a glitter headboard. J

Bon Appétit:

Ingredients:

1 cup Shredded carrots

2 cup Spinach

2 TBS Almond butter

Juice of ½ a Lemon

1/8 tsp Cayenne

¼ tsp Ginger Powder

2 drops Nunaturals Stevia
(optional or sub ½ tsp Honey)

Salt

Eziekial bread

1 tsp Coconut oil

1 organic egg

1. Start to heat 1½ cups
of water over medium heat

2. Over Medium heat,
combine shredded carrots, 2 cups of spinach and a TBS of water. Cover and
occasionally stir for about 5 minutes.

3. Add half of the carrot
and spinach sauté to your two cups of heated water and reserve the rest for the
open-faced sandwich. Add Almond Butter, Lemon Juice, Cayenne, Ginger, Stevia
and salt to taste.

4. Toast Eziekial bread
and prepare an “egg over easy” (meaning the yolk should be minimally cooked)
and sprinkle the egg with salt.

5. To Assemble Sandwich:
spread 1 tbs of coconut oil on Eziekiel bread, top with remaining carrots and
spinach sauté and top with creamy egg.